Crispy Parmesan Asparagus Chicken (Printable)

Tender chicken strips with crisp asparagus in creamy lemon-Parmesan sauce topped with golden Asiago.

# Required Ingredients:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil

→ Asparagus

07 - 1 bunch (about 10 oz) fresh asparagus, woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese

→ Sauce

12 - 2 tablespoons unsalted butter
13 - 3 cloves fresh garlic, minced
14 - Zest of 1 lemon
15 - Juice of 1 lemon (about 2 tablespoons)
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and black pepper, to taste
19 - 1/4 cup fresh parsley, chopped

# Preparation Steps:

01 - Preheat the oven to 400°F.
02 - Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
03 - On a baking sheet, toss asparagus pieces with 1 tablespoon olive oil, season with salt and pepper. In a small bowl, mix panko, Parmesan, and Asiago. Sprinkle evenly over asparagus. Roast for 10 to 12 minutes until asparagus is crisp-tender and topping is golden.
04 - While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, approximately 5 to 6 minutes. Remove chicken from skillet and set aside.
05 - In the same skillet, melt butter over medium heat. Add garlic and lemon zest, sauté for 1 minute until fragrant. Stir in lemon juice and cream; bring to a simmer. Reduce heat, add Parmesan, and stir until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet, tossing to coat. If needed, add reserved pasta water, a splash at a time, until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with chopped parsley before serving.

# Expert Suggestions:

01 -
  • The contrast between the creamy sauce and that golden, crunchy panko topping creates textural magic that keeps you coming back for another bite.
  • It comes together in under 45 minutes, which means weeknight dinners can feel like something you'd order at a nice restaurant.
  • Lemon and Parmesan are a combination that elevates simple ingredients into something that tastes like you spent hours on it.
02 -
  • Don't cook the asparagus in the pasta water or it'll steam instead of roast; keeping it separate on a baking sheet is what creates that essential crunch that makes this dish sing.
  • Toss the pasta with sauce gently and only at the end because overworking it breaks down the asparagus and makes the chicken shred apart; a light fold rather than a vigorous stir preserves everything's integrity.
03 -
  • If you forgot to reserve pasta water, you can add a tiny bit of cream mixed with a splash of lemon juice in a pinch, but honestly that reserved starchy water is what makes the sauce silky without turning it into soup.
  • Grate your cheese fresh rather than using the pre-grated kind—it melts smoother and tastes brighter, which matters when cheese is playing such a starring role.
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